Mushroom & Sausage Ragu with Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich sausage and mushroom ragù served over creamy polenta. Sophisticated and satisfying with earthy mushroom flavors. An elegant yet accessible Italian-inspired main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ tablespoons olive oil (divided)
- 8 oz hot turkey Italian sausage (removed from casings (I used the Jennie-O brand and 2 links were exactly 8 oz))
- 1/2 cup chopped onion
- 1 pound baby bella mushrooms (sliced)
- 2 large garlic cloves (minced)
- 1/4 teaspoon salt (divided)
- 14.5 oz can no-salt-added diced tomatoes (undrained)
- 2 ½ cups fat-free lower-sodium chicken broth
- 1 ½ cups water
- 1 cup uncooked polenta
- 4 oz 1/3-less-fat cream cheese
- ½ tablespoon light butter
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 562mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 562MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.